Mini loaded baked potato bites are the ultimate crowd-pleaser, and I’ve got the secret to making them absolutely irresistible! I remember the first time I tried these little flavor bombs at a friend’s barbecue; they were so perfectly creamy and savory, I practically inhaled them. These aren’t just any appetizers; they’re little parcels of comfort, packed with fluffy potato, melty cheddar, crispy bacon, and a hint of tangy sour cream. They’re the perfect bite-sized addition to any get-together, making them a go-to for me when I want a guaranteed hit. Let’s get cooking these amazing loaded baked potato bites!
Why You’ll Love This Mini Loaded Baked Potato
These little flavor bombs are a game-changer for any occasion. Here’s why you’ll be making them again and again:
- Incredibly Flavorful: Each bite is packed with creamy potato, savory bacon, sharp cheddar, and fresh chives.
- Perfect Bite-Sized Portions: They’re ideal for snacking and mingling, making them a fantastic finger food loaded baked potato.
- Easy to Customize: Feel free to swap out toppings to suit your taste or dietary needs.
- Big Crowd-Pleaser: These mini loaded baked potato appetizers disappear fast at parties.
- Simple to Prepare: Even with a few steps, they’re straightforward to assemble.
- Versatile Appetizer: They work brilliantly as a party loaded baked potato or a satisfying snack.
- Comfort Food Classic: They deliver all the cozy, delicious flavors of a full-sized baked potato in a convenient package.
Ingredients for Mini Loaded Baked Potato
Gathering your ingredients is the first step toward creating these delightful mini loaded baked potato bites. You’ll need about a pound of small red or yellow potatoes, ideally around two inches each, which are perfect for this loaded potato skins recipe. I like to use 2 tablespoons of olive oil to get them nicely roasted, but vegetable oil works too. For the creamy filling, you’ll want 3 tablespoons of butter – use dairy-free if you’re making a vegan version. A half cup of sour cream adds that essential tang, though Greek yogurt is a good substitute if you have it on hand. Don’t forget 1 cup of sharp cheddar cheese, about a quarter cup of crumbled bacon for that smoky crunch, and 1/4 cup of fresh chives for a pop of color and flavor. A teaspoon of kosher salt and half a teaspoon of ground pepper will bring all the flavors together beautifully.
How to Make Mini Loaded Baked Potato
Let’s get these adorable little spuds ready to impress! Making mini loaded baked potato bites is easier than you think. First things first, we need to preheat that oven.
- Step 1: Preheat your oven to 400°F (200°C). While the oven heats up, wash and thoroughly dry your small potatoes. I like to give them a good scrub to make sure they’re clean.
- Step 2: Once dry, place the potatoes on a baking sheet. Drizzle them generously with 2 tablespoons of olive oil and sprinkle them all over with 1 teaspoon of kosher salt. This step is crucial for getting that delicious, crispy skin.
- Step 3: Roast the potatoes for about 35-40 minutes. You’ll know they’re ready when you can easily pierce them with a fork – they should be fork-tender and smell amazing.
- Step 4: Carefully remove the potatoes from the oven and let them cool just enough so you can handle them without burning yourself. This is important for safety when learning how to make mini loaded baked potatoes. Then, using a sharp knife, cut off the top of each potato. Gently scoop out the fluffy insides into a medium bowl, leaving a little potato flesh behind so the skins hold their shape.
- Step 5: Now for the magic! To the bowl with the scooped-out potato flesh, add 3 tablespoons of butter, 1/2 cup of sour cream, 1 cup of cheddar cheese, 1/4 cup of crumbled bacon, and 1/4 cup of chives. Season with the remaining 1/2 teaspoon of ground pepper (and adjust salt if needed). Mix everything together with a fork until it’s wonderfully creamy and well combined.
- Step 6: Spoon or pipe this glorious filling back into each hollowed-out potato skin. Pack it in there so they’re nice and full!
- Step 7: Place the filled potato skins back onto the baking sheet and bake for another 15 minutes, or until the cheese is beautifully melted and bubbly, and the filling is heated through. The aroma filling your kitchen will tell you they’re almost ready! This is a key part of how to make mini loaded baked potatoes that taste incredible.
- Step 8: Remove from the oven, garnish with a few extra chives, a sprinkle of flaky salt, and a grind of fresh pepper. Serve these delightful mini loaded baked potato appetizers warm and watch them disappear!
Pro Tips for the Best Mini Loaded Baked Potato
Elevating these already delicious bites is all about a few simple tricks. To get the absolute best mini loaded baked potato, make sure your potatoes are completely dry before oiling them; this helps the skin crisp up beautifully. Don’t over-scoop the potato flesh – leaving a little bit in the skin ensures they hold their shape and don’t become flimsy. This also helps when you’re aiming for that perfect loaded potato skins recipe texture.
What’s the secret to perfect Mini Loaded Baked Potato?
The real secret to perfect mini loaded baked potato is a two-stage bake and not overcrowding the pan. Baking the potatoes first, then filling and baking again ensures the inside is perfectly tender and the filling is hot and melty. This method is key for any great loaded potato bites recipe.
Can I make Mini Loaded Baked Potato ahead of time?
Yes, you absolutely can! You can bake and scoop the potatoes, then mix the filling and stuff the skins up to 24 hours in advance. Store them covered in the refrigerator. When you’re ready to serve, just bake them for a few extra minutes to ensure they’re heated through.
How do I avoid common mistakes with Mini Loaded Baked Potato?
A common pitfall is using potatoes that are too large; stick to the smaller ones for the best bite. Also, avoid overmixing the filling, which can make it gummy. Ensure your oven is properly preheated for even cooking, preventing soggy bottoms on your mini loaded baked potato appetizers.
Best Ways to Serve Mini Loaded Baked Potato
These delightful mini loaded baked potato bites are incredibly versatile and can be served in so many ways! For a fantastic appetizer, arrange them on a platter with a dollop of sour cream and extra chives. They’re perfect as a party loaded baked potato option, especially when paired with other finger foods like mini meatballs or spinach artichoke dip. If you’re looking for a more substantial side, serve a few alongside grilled chicken or steak for a satisfying meal. They also make a great addition to a buffet or game-day spread, ensuring everyone gets a taste of this classic comfort food.
Nutrition Facts for Mini Loaded Baked Potato
These delicious mini loaded baked potato bites are a fantastic appetizer, and here’s a breakdown of what you can expect per serving:
- Calories: 100 kcal
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Protein: 3 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Sugar: 1 g
- Sodium: 150 mg
- Cholesterol: 10 mg
Nutritional values are estimates and may vary based on specific ingredients used in your mini loaded baked potato recipe.
How to Store and Reheat Mini Loaded Baked Potato
Once your delicious mini loaded baked potato appetizers have cooled down completely, storing them properly is key to enjoying them later. For refrigeration, place them in an airtight container, making sure they aren’t too crowded. They’ll stay fresh in the fridge for about 3 to 4 days. If you want to freeze them for longer enjoyment, wrap each individual small loaded baked potato securely in plastic wrap, then in foil, and store them in a freezer-safe bag for up to 3 months. Reheating is super simple: pop them back in a 350°F (175°C) oven for about 10-15 minutes until heated through and the cheese is melty again. Alternatively, you can microwave them for a quicker, though slightly less crispy, option.
Frequently Asked Questions About Mini Loaded Baked Potato
Can I make Mini Loaded Baked Potato appetizers ahead of time?
Absolutely! You can prep the potatoes and the filling separately up to a day in advance. Bake and scoop the potatoes, then mix your filling ingredients and stuff the potato skins. Store them covered in the refrigerator. When you’re ready to serve, just pop them in the oven for about 15-20 minutes, or until they’re heated through and the cheese is wonderfully melted. This makes them an ideal make-ahead option for parties.
What other toppings work well for Mini Loaded Baked Potato?
The beauty of these mini loaded baked potato bites is their versatility! Beyond the classic bacon, cheddar, and sour cream, you can get creative. Try adding some seasoned ground beef or pulled pork for a heartier bite. Sautéed mushrooms and onions, jalapeños for a kick, or even a drizzle of BBQ sauce can transform the flavor profile. For a lighter option, consider adding some finely diced bell peppers or corn. They are fantastic as a customizable loaded baked potato appetizer.
How do I ensure my Mini Loaded Baked Potato skins are crispy?
To achieve that perfect crispiness on your potato skins, make sure you thoroughly dry the potatoes after washing them before you toss them with oil and salt. This helps the skin crisp up nicely in the oven. Don’t over-scoop the potato flesh; leaving a thin layer of potato attached to the skin will give it more structure and help it crisp up better during baking. Baking them until fork-tender before scooping is also key.
Are there any vegetarian or vegan options for Mini Loaded Baked Potato?
Definitely! For a vegetarian version, simply omit the bacon and perhaps add some extra cheese or some sautéed mushrooms and onions for flavor. To make them vegan, use dairy-free butter and cheese alternatives. You can also substitute the sour cream with a vegan sour cream or a cashew-based cream. Many of these variations still make for excellent loaded baked potato appetizers.
Variations of Mini Loaded Baked Potato You Can Try
Once you’ve mastered the classic, it’s fun to explore different ways to enjoy these delightful bites. For a spicy kick, try adding some finely diced jalapeños or a dash of hot sauce to the filling. You can also switch up the cheese – Monterey Jack or a pepper jack would be delicious! For a healthier twist, consider using Greek yogurt instead of sour cream and topping with steamed broccoli florets. These are perfect as a customizable finger food loaded baked potato option.
If you’re looking for a vegetarian delight, simply omit the bacon and add some sautéed mushrooms and onions for extra flavor and texture. For a hearty variation, try adding seasoned ground beef or pulled chicken to the filling. You can even experiment with different cooking methods; while baking is traditional, you could try air-frying these mini potato skins for an extra crispy exterior. These variations ensure there’s a perfect mini loaded baked potato for everyone!
Print
Mind-Blowing Mini Loaded Baked Potato Bites
- Total Time: 1 hour 20 minutes
- Yield: 12 bites 1x
- Diet: Vegetarian
Description
Irresistible Mini Loaded Baked Potato Bites are a comforting appetizer filled with sour cream, cheddar, and bacon that everyone loves. These small loaded baked potato bites are perfect for parties and gatherings, disappearing quickly.
Ingredients
- 1 pound Small Red or Yellow Potatoes (About 2 inches each)
- 2 tablespoons Olive Oil (Can substitute with vegetable oil)
- 3 tablespoons Butter (Use dairy-free for vegan option)
- 1/2 cup Sour Cream (Greek yogurt can be a substitute)
- 1 cup Cheddar Cheese (Sharp cheddar recommended)
- 1/4 cup Crumble Bacon (Turkey bacon can be used)
- 1/4 cup Chives or Scallions (Green onions can be an alternative)
- 1 teaspoon Kosher Salt (Adjust to taste)
- 1/2 teaspoon Ground Pepper (Fresh ground is best)
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and dry the small potatoes. Coat generously with olive oil and sprinkle with kosher salt.
- Roast the potatoes for 35-40 minutes, until fork-tender.
- Cool slightly, cut off the tops, and scoop out the insides into a bowl.
- Mix the potato flesh with butter, sour cream, cheddar, bacon, and chives. Season with salt and pepper.
- Fill each potato skin with the mixture, pressing down to pack it in.
- Bake for an additional 15 minutes, until cheese is melted and bubbly.
- Garnish with chives, flaky salt, and ground pepper before serving. Enjoy!
Notes
- Feel free to experiment with toppings like sautéed vegetables or different types of cheese.
- For a creamier filling, ensure the potato flesh is mixed thoroughly with sour cream and butter.
- These mini loaded baked potato bites can be prepared up to the filling stage and refrigerated for later baking.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 100 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 10 mg
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